Description

A comforting, lightning-fast weeknight dinner featuring a rich, creamy chicken and vegetable filling topped with a flaky, golden puff pastry crust. Ready in under an hour with minimal cleanup.

Ingredients

Scale

3 cups cooked chicken, shredded or diced (about 450g)
3 tablespoons unsalted butter (45g)
1 medium yellow onion, diced (about 150g)
2 medium carrots, small diced (about 150g)
2 stalks celery, diced (about 80g)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons all-purpose flour (25g)
2 cups low-sodium chicken broth (480ml)
1 cup heavy cream (240ml)
1 teaspoon Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried sage (or 1 tablespoon fresh)
1 cup frozen peas (140g)
1 package puff pastry sheets, thawed
1 egg beaten with 1 tablespoon water (for egg wash)
Sea salt and black pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Dice onion, carrots, and celery into small uniform pieces and mince garlic.
Melt butter in a large skillet over medium heat. Add onions, carrots, and celery; cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in chicken broth, then add heavy cream, Dijon mustard, thyme, and sage. Simmer for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
Remove skillet from heat. Stir in shredded chicken and frozen peas. Taste and season with salt and pepper as needed.
Pour the filling into a 9×9 inch square baking dish or 9-inch pie plate.
Place the thawed puff pastry sheet over the dish. Trim excess pastry to hang about an inch over the edge, tucking edges under to seal. Cut 3-4 slits in the top for steam.
Brush the pastry generously with the egg wash.
Place the dish on a baking sheet and bake for 25-30 minutes until the crust is puffed and golden brown.
Let the pot pie rest for 5 minutes before serving to allow the gravy to set.

Notes

Ensure vegetables are diced small to cook through quickly. The filling should be seasoned well as the crust is bland. Let the pie rest for 5 minutes before cutting to prevent the gravy from running. For leftovers, reheat in the oven at 350°F to crisp the crust; microwaving will make it soggy. Do not freeze baked pies as the crust loses flakiness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 4
Sodium: 680
Fat: 32
Saturated Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 22

Keywords: chicken pot pie, autumn dinner, easy weeknight meals, puff pastry recipe, comfort food, 5pm dinner, family friendly